Yes, I too have started the Christmas cook. I made the mincemeat 2 week ago, made the Christmas cake this weekend and will make the Christmas pudding this coming weekend.
My recipe dates back to the early 70s and is based on a Robert Carrier, remember him? He was a top chef then and owned and ran an upmarket hotel in Norfolk. He also had a column and published recipes in the Sunday Times. His recipe for Christmas pudding was made with flour and breadcrumbs. Over the years I have eliminated the flour and just use breadcrumbs. It makes quite a light crumbly pudding, but DDil, who doesn't like ordinary Christmas pudding because it is too heavy, loves my version.
I make all the hristmas comestibles myself because we have family members with allergies - nuts, soya and others - and by making my own mincemeat etc, they know they can dig into Christmas puddings, pies and cakes I have made, without any allergic reactions.
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Christmas
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